Minimal Monday: Golden Beet, Watercress and Gorgonzola Salad

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Can you tell I like doing things in multiples?  This week's colorful salad is a variation of last week's, only today we're playing with different ingredients and a different part of the color wheel.

Once February rolls around you're allowed to officially start daydreaming about spring.  Any earlier than that and it's just pathetic.  I think our bodies need an infusion of salad veggies after so many months of winter.  The golden beets keep this salad hearty and firmly rooted in seasonal reality, but the baby radishes and the sprigs of watercress give it a whisper of spring. 

Beets are great veggies to have around.  Not only do they keep forever before you cook them, they keep really well in the fridge after you've roasted, peeled and chopped them.  That makes them a great base for quick easy salads.   Another thing about beets: they sure take a heck of a long time to roast...I roasted 4 medium golden beets in foil in a 400 degree oven for at least and hour and a half and they were still very firm.  Be sure to do it the day before or you'll starve waiting for them to cook.

I equate watercress with vitality and energy, and it's packed with health benefits.  It has a peppery flavor kind of like arugula, and between the stems and the leaves it adds interesting texture to salads.

Golden beets, baby radishes, thinly sliced red onion, watercress, and crumbled Gorgonzola cheese.  The dressing is up to you.